Cappelletti (pasta)
The cappelletti ( Emilian / Romagnol : caplèt ) are a type of filled egg pasta . These are made from square or round dough . They are similar to tortellini .
history
Many traditions claim the invention of the cappelletti, so it is difficult to say clearly which region they come from. The first written mention from 1200 shows that the recipe comes from Reggio Emilia . Perhaps for Lombard Gonzaga , who envisaged the use of beef or veal, they were made with chopped rosemary and garlic , butter , onion , Parmigiano-Reggiano , flour and eggs .
variants
The cappelletto is usually small and should be eaten in a broth. The Cappellaccio variant has an identical shape, but is at least twice as large. Typical of Reggio Emilia and Ferrara is the cappellacci di zucca variant , which contains a pumpkin filling . Another very popular variety in Reggio Emilia has a spinach or chard and ricotta filling .
